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BROWN RICE
Brown rice is a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice.
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BUCKWHEAT FLOUR
Buckwheat Flour is one of the best sources of protein in the plant kingdom. Buckwheat has a unique, assertive flavor that is especially great in both quick and yeast breads.
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BUCKWHEAT KASHA
Kasha, or buckwheat groats, is native to central Asia and was introduced to Europe by the end of the Middle Ages. Perhaps due to its long history and travel across continents, the term kasha has come to refer to a variety of cereal-type products. In America, the term refers to roasted buckwheat groats, which have a toasty, nutty flavour. In Russia, kasha is used in a broader sense for a variety of cooked grains, including buckwheat, millet and oats. Buckwheat kasha is not a true cereal, since it is not a grass. Its kernels are actually achenes, which are dry fruits similar to the seeds of strawberries. While buckwheat may be known to many, particularly as a flour in pancakes and other specialty items, this month we will focus on kasha, a nutritious and tasty alternative to better-known grains.
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BULGUR WHEAT
Bulgur is made by soaking cooked whole wheat kernels (berries) which are then dried and part of the bran is removed. The remaining pieces are cracked into small pieces. Bulgar can be cooked and served as a grain or used in breads, soups, and even desserts.
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CANNELLINI BEANS
Cannellini beans (Phaseolus vulgaris) are relatives of the kidney bean; in fact, they are sometimes called white kidney beans because they look like just that. They are also called fazolia beans and are popular in Italian cuisine. They are about a half inch long, kidney shaped, and have a tough skin. Their flavor is mildly nutty and their texture is smooth and creamy when cooked. This bean was originally cultivated in Argentina by Italian immigrants and later taken to Italy where they are now grown commercially.
Suggested Use:Cannellini beans have a nutty flavor which is wonderful in pasta e fasolia, minestrone soup, hearty stews and the list goes on Try Cannellini Beans in a cold salad with marinated artichoke hearts, fresh basil and olive oil.
Basic Prep:Rinse beans thoroughly. Place beans in pot and add water to cover by 2 inches. Bring to a boil over high heat. Turn heat off and let beans soak for 1 hour. Drain. Add beans back to pot, cover again with 2 inches of fresh water and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 45 minutes, or until beans are tender. 1 cup dry yields 2-1/2 cups cooked.
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CAPUTO, PASTA FRESCA 00 FLOUR
The Chef’s flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
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CARNAROLI RICE, ACQUERELLO, 12/500 G
Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
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CARNAROLI RICE, ACQUERELLO, 20/250G
Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
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CARNAROLI RICE, ACQUERELLO, 4/2.5 KG
Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
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CARNAROLI RICE, ACQUERELLO, 6/1 KG
Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
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CECI FLOUR
Ceci is the Italian word for chick pea. A flour made from chick peas popular in Europe, the Middle East, and India. In Sicily, chefs use ceci flour in panelle, a fritter served in the streets of Palermo.
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CHANA DAL PEAS
Chana Dal (Pisum Sativum) are small peas which are peeled and cut in half. This type of Legume dates from 6000 BCE and have been found buried with Egyptian mummies. They were brought to India by the Greeks and are now an important staple food in South Asia.
Suggested Use:When cooked they lose their shape and are excellent for thickening soups and stews. Typically used with curry, they can be seasoned with many different herbs.
Basic Prep:Rinse 1 cup of dry peas in several changes of cold water, until water runs clear. Cover with unsalted water, bring to boil over medium-high heat, cook for 25-30 minutes until peas are tender but still firm. One cup dry yields 2 cups cooked.
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CHEATIN’ WHEAT, GLUTEN FREE FLOUR BLEND
Are you tired of tasting a bitter, grainy, dense gluten free version of your favorite things? Finally, there is a versatile, all-purpose flour blend that easily transforms a traditional recipe into a gluten free treat. We’ve worked hard to develop a neutral blend that brings you back to baking and measures cup for cup just like wheat flour. Unlike other blends, we do not have added xanthan gum or leavening agents in the flour. We wanted our gluten free flour to be truly all-purpose. For example, the amount of xanthan gum you need varies according to the application.
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CHINESE BLACK RICE (FORBIDDEN)
Chinese Black Rice is a medium grained glutinous rice. The name Black Rice comes from it’s dark color when raw, it takes on a dark purple color when cooked. Black rice can be used in both sweet and savory dishes. It was once known as Emperor’s Rice because it was only served to Chinese Emperors and was forbidden elsewhere. High in fiber, texture, and with a nutty flavor, black rice makes a great rice pudding, and is used in other sweet dishes. Black rice cooks in about 30 minutes and will turn the cooking water a deep burgundy color, exposing it’s real colors.
